Cilantro
Coriandrum sativum
A fast-growing annual herb whose fresh leaves (cilantro) and dried seeds (coriander) flavor cuisines worldwide, from Mexican salsa to Indian curries.
- Light
- Full sun to part shade
- Water
- Regular; keep evenly moist
- Difficulty
- Easy
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Overview
Cilantro is a cool-season annual herb that uniquely provides two distinct flavors from one plant: the fresh, citrusy leaves known as cilantro, and the warm, nutty dried seeds known as coriander. It is a staple across Mexican, Indian, Middle Eastern, and Southeast Asian cooking.
The plant grows quickly and bolts to flower and seed in heat, so successional sowing in cool weather keeps a steady leaf supply. Some people perceive a soapy taste in the leaves, a trait linked to genetics.
How to identify it
A slender, soft annual herb with a strong distinctive aroma.
- Lower leaves: broad, rounded, and lobed, resembling flat-leaf parsley
- Upper leaves: finely divided and feathery, appearing as the plant bolts
- Flowers: small white to pale pink blooms in flat-topped umbels
- Seeds: small, round, ridged, ripening from green to tan (coriander)
- Aroma: pungent and citrusy in the leaves, warm and nutty in the dried seed
- Height: 30-60 cm
Care & growing
- Light: full sun in cool weather; partial shade helps slow bolting in heat
- Water: keep soil evenly moist; dryness and heat trigger premature flowering
- Soil: fertile, well-drained soil
- Temperature: a cool-season crop that bolts quickly in summer heat
- Feeding: light feeding; avoid excess nitrogen
- Propagation: sow seed directly, as it resents transplanting; sow in succession every few weeks for a continuous leaf harvest
Habitat & origin
Coriandrum sativum is native to a region spanning southern Europe, North Africa, and southwestern Asia, and has been cultivated for thousands of years.
It is now grown worldwide, both commercially for its seed and leaf and in home gardens. It grows best in the cool parts of the season and in regions with mild temperatures, while heat causes it to flower and set seed rapidly.
Uses & benefits
A dual-purpose culinary herb and spice.
- Leaves (cilantro): used fresh in salsas, chutneys, curries, soups, and garnishes
- Seeds (coriander): dried and ground as a warm spice in curries, pickles, and baking
- Roots: used in Thai cooking for curry pastes
- Pollinators: the flowers attract bees and beneficial insects
- Traditional: the seeds have a long history of use in herbal and digestive remedies
Frequently asked questions
Are cilantro and coriander the same plant?
Yes. Cilantro usually refers to the fresh leaves and coriander to the dried seeds of the same plant, Coriandrum sativum.
Why does my cilantro flower so quickly?
Heat and dryness cause it to bolt; sow in cool weather, keep it moist, and sow successionally for a steady leaf supply.
Why does cilantro taste like soap to some people?
A genetic variation in smell receptors causes certain people to perceive a soapy flavor from the aldehydes in the leaves.
Can I let cilantro go to seed?
Yes. The seeds are coriander spice, and you can harvest them dried or let some fall to self-sow the next crop.
Cilantro guides
In-depth guides for identifying, growing, and caring for Cilantro.
Cilantro identified by the community
Real specimens identified with Plant Identifier.
